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Influence of phenolic compounds on the structural characteristics, functional properties and antioxidant activities of Alcalase-hydrolyzed protein isolate from Cinnamomum camphora seed kernel

LWT-FOOD SCIENCE AND TECHNOLOGY [2021]
Xianghui Yan, Guohua Zhang, Junxin Zhao, Maomao Ma, Xianliang Bao, Zheling Zeng, Xiaofeng Gong, Ping Yu, Xuefang Wen, Deming Gong
[10.1016/j.lwt.2021.111799]
MATERIALS

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